What Is Cultured Dairy?
When you culture milk, you make it better! The creamy milk of healthy pastured animals is already rich with fat-soluble vitamins, probiotics, and healthy fats. That’s fantastic on its own. But culturing it with beneficial organisms causes an explosion of vitamins, minerals and enzymes. A win-win.
Take milk or cream and allow a mother culture — beneficial organisms that are good for your gut — to proliferate, spreading their probiotic goodness throughout the milk or cream. That is cultured dairy at its most basic level.
Not Just Yogurt.
Cultured dairy is so much more than yogurt. Much more. Cultured dairy foods can include sour cream and creme fraiche, buttermilk, cultured butter, clabbered milk, yogurt, and kefir, cottage cheese, feta cheese, fresh cheese, queso fresco cheese, cheddar cheese, and more!
When made right, they contain vitamins, enzymes, and active cultures — conveying benefits to your gut, your immune system, and your digestion.
You can’t buy many of these true cultured dairy foods in most grocery stores. A grocery store item might have some flavor (still not as good as homemade, though) but none of the beneficial organisms, no helpful enzymes, and few vitamins. You see, most grocery store cultured dairy foods and cheeses are dead and their flavors fake. They contain additives, thickeners, and sugar. They’re no good.
Want To Make These The Right Way?
You’re in the right place. You — yes, you — can make your own cultured and healthy sour cream, butter, yogurt, and cheese. I’ll show you how!
My family has been enjoying our own cultured dairy foods for a few years. We started with the goat milk from our own small herd of Nubian goats, and then we moved on to using the milk of our family Jersey cow, Gracie. I’d love to teach you all that I’ve learned and enjoyed about homemade cultured dairy and cheese.
Think you need to have your own dairy cow or access to raw milk to use this eBook? You don’t! You can use store-bought milk, too, and I’ll help you figure out your best choice.
Simple, Easy, Delicious
The “Cultured Dairy and Basic Cheese” eBook offers simple lessons and tasty, nutritious recipes for sour cream, yogurt, many cheeses and more. This is the companion eBook to our popular and life-changing Cultured Dairy and Basic Cheese class of GNOWFGLINS eCourse. In 18 lessons, we help you master culturing dairy at home!
Cultured Dairy and Basic Cheese eBook Lessons and Topics
- About Cultured Dairy and Cheesemaking
- Sour Cream and Whole Milk Buttermilk
- Cultured Butter and Buttermilk
- Traditional Yogurt
- Clabbered Milk and Cheese
- Just-Like-The-Store Yogurt*
- Beyond Kefir: Kefir, Kefir Cream, Kefir Ice Cream, Kefir Cheese, and Kefir Cheese Balls
- Ricotta* and Soft Cheese
- Cottage Cheese
- Feta Cheese
- Middle Eastern Fresh Cheese
- Queso Fresco Cheese
- Fresh Cheddar Cheese
- Traditional Mozarella Cheese*
- Propagating Mother Cultures
- Bonus! Waxing Cheese
- Bonus! Cultured, Flavored Cream Cheese
- Bonus! Molding Soft Cheese
- Appendix 1: Dairy Kefir (from Fundamentals eCourse)
- Appendix 2: Soft Cheese (from Fundamentals eCourse)
“So this is what sour cream is supposed to taste like! WOW! Sooooo good!” –Brandi P.
“I just had my first glass of buttermilk and it is delicious! I have never been fond of buttermilk at all, but really wanted to learn to make this mostly for salad dressings and dips. What a pleasant surprise!” –Eileen H.
“The butter is fantastic! I have to stop myself from eating it all. A completely unexpected surprise was the buttermilk. My dad used to talk about how his grandfather loved a good glass of fresh buttermilk. Years ago, just out of curiosity, I bought buttermilk at the store and tried it. I thought my great-grandfather was crazy or something. Turns out, he was probably drinking real fresh buttermilk. Now, every time I make butter, my husband and I share a glass of that yummy buttermilk.” –Holly
What’s in the “Cultured Dairy and Basic Cheese” eBook?
- All 18 print versions of the lessons in the popular Cultured Dairy and Basic Cheese class of GNOWFGLINS eCourse.
- Ingredient and equipment notes.
- Suggested schedule.
- The science of culturing dairy, so you understand what’s happening make your own sour cream, buttermilk, yogurt, kefir, cheese and more.
- Simple lessons and tasty, nutritious, cultured dairy recipes.
- Lifetime updates — we’ll email you any time we update the eBook so you can download a fresh copy.
Wondering if this book contains all the lessons from the Cultured Dairy and Basic Cheese eCourse? In other words, can you skip the online component? Yes, you can.
Now, there’s something to be said for watching someone demonstrate a technique, and you’re always welcome to become a member of our online classes. But, the bottom line is: yes, you can use this book on its own.
Who’s this book for?
- those who don’t want to take an online class.
- those who can do without videos, and prefer to learn by reading.
- homeschooling families who are looking for a practical, healthy, cooking curriculum.
- those on dial-up internet who would like to take our classes, but can’t due to bandwidth limitations.
- those who want the convenience of downloading all Cultured Dairy class PDFs in one fell swoop.
In other words… everyone!
The 119-page, 18-lesson “Cultured Dairy and Basic Cheese” eBook is just $20 (for non-members), and includes lifetime updates.
Member price: $16 for basic and standard members; $12 for premium members. Visit your account for this discount pricing.
Payments are non-refundable. This is a digital book (PDF), not a hard copy. Purchasing this eBook does not enroll you in the online class. You’re welcome to do so, if you’d like! Visit this page to see details about our online classes (from fundamentals to sourdough to cultured dairy and cheese to fermentation) and other incredible benefits.
“‘My yogurt was done last night and it turned out beautifully! I didn’t think it would turn out so well the first time, but I followed the directions to the letter and all went well. My husband took the first taste and he loved it. I still can’t get over how easy it was to make.” –Holly
“I cannot tell you how much I love the Middle Eastern cheese! I have had a piece with almost every meal the past two days. This will be a staple in my kitchen from now on. The whole family loves it! Thank you so much!” — Brandi P.